Confession time: I’m not a fan of raw celery. At all. It’s fibrous, bland, and pretty unappealing. But let’s be honest – a decent amount of vegetables share these traits in their raw form. It doesn’t mean they’re bad or not worth using – quite the opposite – it simply means they need a little thought and love so they too can become craveable. Add some acid, some salt, some fat – now we’re getting somewhere!
Carrot and apple bring sweetness and blue cheese brings its intense funkiness and lots of salt. If you’re a fan of dipping carrot and celery sticks into blue cheese, give it a go! It’s great to cool your tongue as a side for spicy dishes.
Notes for Carrot, Celery, Apple, and Blue Cheese Slaw
- Grating carrots can be messy! Use a bowl and angle your grater down into it to keep carrot from flying all over your kitchen. Better yet, be smarter than me and use a box grater or a grater attachment on a blender if you have one.
- You’ll notice very quickly that celery doesn’t grate well – it’s too watery and fibrous! Simply slice thinly, you can even slice on a bias for longer pieces. Alternatively, you can dice all 3 main ingredients to get more uniform pieces and more crunch.
- Use whatever apples you have around – if you like acid and tartness, granny smith is a good choice. I like a bit more sweet so I go with a gala apple.
- Using homemade blue cheese dressing is a must! Check out our recipe for Homemade Blue Cheese Dressing.
Carrot, Celery, Apple, and Blue Cheese Slaw
Ingredients
- 2 large Carrots
- 2 stalks Celery
- 1/2 Apple
- 1/4 Cup Homemade Blue Cheese Dressing
Instructions
- Wash your vegetables and peel the carrots.
- Thinly slice celery, julienne apple, and grate carrot into a bowl. This can be a messy job, just try to slice the celery and apple thin so all 3 are around the same size.
- Mix in blue cheese dressing. Taste and season if needed.
